Ingredients

1 beef top round steak (2 lb./900 g), cut into 1/2-inch cubes
1/4 cup flour
2 Tbsp. oil
3 carrots (6 oz./170 g), peeled, cut into 3/4-inch-thick slices
2 cups pearlonions, trimmed, peeled
1 can (19 fl oz/540 mL)stewed tomatoes, undrained
1 cup dryred wine
1 cup brewed strongMaxwell House Original Roast Coffee
1/2 tsp. eachdried oregano leaves and dried thyme leaves
2 bay leaves
2 cups smallmushrooms

Description

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